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Shrimp Red Thai Curry
SUBMITTED BY:
MITCHNSTEVE
"This is the quickest and easiest shrimp red Thai curry recipe ever. Great for an impressive dinner party, because it tastes great but hardly takes any time at all (especially if you buy your prawns already peeled). Serve with hot jasmine rice."
RECIPE RATING:
Read Reviews
(29)
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PREP TIME
20 Min
COOK TIME
20 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 (14 ounce) cans coconut milk
2 tablespoons red Thai curry paste
1 tablespoon fish sauce
1 fresh red chili pepper, seeded and minced
24 large shrimp, peeled and deveined
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DIRECTIONS
In a wok, combine coconut milk, curry paste, fish sauce, and minced pepper. Slowly bring to a simmer over medium low heat, stirring frequently.
Reduce heat to low, and add shrimp. Cook uncovered, stirring frequently, until prawns are cooked and flavors mellow, about 15 minutes.
FOOTNOTE
This curry is even better prepared ahead and reheated when required.
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REVIEWS
Reviewed on Oct. 1, 2003 by ZOEMC
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ZOEMC
Oct. 1, 2003
My husband and I love Thai food. This was wonderful, but pretty spicy, so be warned. You can use any curry paste (it comes in red, yellow, green, panang and other varietis); they are available at a Thai market. I served this with lime wedges, jasmine rice and fresh chopped cilatro. You can also add pineapple chunks and green onion to the rice. If you add chicken broth, chopped green onions, juice of half a lime, and a can of corn (drained) this makes a great soup, also served over jasmine rice with fresh cilantro. You can use shrimp or chicken very thinly sliced.
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18 users found this review helpful
My husband and I love Thai food. This was wonderful, but pretty spicy, so be warned. You can...
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Reviewed on Jan. 25, 2004 by
GUYCHEF
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GUYCHEF
Jan. 25, 2004
If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk and once with "Lite" coconut milk. I think the taste is better with the "Lite". I think it seems too "heavy" with the regular. Another bonus is the fact you shave two thirds of the calories and fat off by using the "Lite".
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14 users found this review helpful
If you like Thai food, this is a great recipe. I made it twice, once with regular coconut milk...
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Reviewed on Jul. 20, 2004 by ROSAYVR
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ROSAYVR
Jul. 20, 2004
Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added ginger, cilantro, lemongrass and freshly squeezed lime juice. However...this is really quick, easy and really quite flavorful. Will definitely make again!
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6 users found this review helpful
Hubby and I are big fans of curry. Admittedly we like more "complex" flavours, so I added...
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Reviewed on Jun. 30, 2008 by
By the Lake
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By the Lake
Jun. 30, 2008
I know this sounds weird, but, add 2 large julienned, unpeeled, seeded cucumbers during the last 5 minutes of cooking. AND 10 - 15 Basil leaves. Also substitute GREEN for RED curry. AN EXCELLANT DISH.
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5 users found this review helpful
I know this sounds weird, but, add 2 large julienned, unpeeled, seeded cucumbers during the...
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Reviewed on Jan. 25, 2004 by PRETTYJEAN
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PRETTYJEAN
Jan. 25, 2004
BLAND!!!!! After reading the rave reviews about this recipie I couldn't believe how bad this tasted. There was barely any flavor or spice in the sauce. I added asparagus, yellow squash and broccoli and used lite coconut milk.
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4 users found this review helpful
BLAND!!!!! After reading the rave reviews about this recipie I couldn't believe how bad this...
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Reviewed on Jan. 6, 2004 by
JENNY8258
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JENNY8258
Jan. 6, 2004
The 2 cans of coconut milk that the recipe called for was way too much. Beware of how much coconut milk you use. Secondly, the one chili pepper I added made the recipe flaming hot and practically impossible to eat. I ended up having to dilute the recipe with a lot of water. Even with all the added water, it was too spicy.
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4 users found this review helpful
The 2 cans of coconut milk that the recipe called for was way too much. Beware of how much...
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Reviewed on May 13, 2006 by
Blondie
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Blondie
May 13, 2006
This is a nice simple, basic recipe that leaves room for lots of creativity. Just the kind of recipe I love. I used jalepeno peppers instead of chili, and also added cilantro and ginger along with other veggies. I also added lime juice and pineapple chunks when finished cooking. I agree with others and suggest you start with 2 tsp of red curry paste and then adjust for taste. The sauce is soupy until you add the rice to it and allow the rice to absorb the liquid, which it will do. I used chicken stock to cook rice then added rice to coconut milk and continued simmering another 5 minutes. The beauty of this recipe is you can add whatever veggies and other spices you want or have on hand, or just leave it simple. You can even use frozen veggies too!
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3 users found this review helpful
This is a nice simple, basic recipe that leaves room for lots of creativity. Just the kind of...
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Reviewed on Aug. 11, 2004 by SHANNONFAYE
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SHANNONFAYE
Aug. 11, 2004
This basic recipe is kind of bland - add 1/2 cup of condenced chicken or vegetable broth and add two cups of fresh veggies also makes this much better (try red bell peppers, carrots, broccoli, mushrooms).
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3 users found this review helpful
This basic recipe is kind of bland - add 1/2 cup of condenced chicken or vegetable broth and...
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Reviewed on Feb. 2, 2004 by CookingDoc
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CookingDoc
Feb. 2, 2004
Outstanding taste! Be careful, though, it's VERY hot. Next time I'll half the recipe for the sauce, because we had too much left over for my husband and me. Thanks for such a great recipe. I felt like I was eating at a Thai restaurant!
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3 users found this review helpful
Outstanding taste! Be careful, though, it's VERY hot. Next time I'll half the recipe for the...
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Reviewed on Oct. 1, 2003 by Loladear
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Loladear
Oct. 1, 2003
This was really good! The red curry paste was hard to find in the store but worth it. Nice change from the usual yellow curry. Used the fish sauce with the picture of a squid on the label. Next time will use even larger shrimp and throw in some sliced carrots and chopped green pepper and onion before adding the shrimp. This time I only added white parts of green oninons, chopped. THis was so delicious over freshly cooked jasmine rice!
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3 users found this review helpful
This was really good! The red curry paste was hard to find in the store but worth it. Nice...
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